Veal Alla Milanese Recipe
Lightly Breaded Veal Cutlet Pan Fried in Olive Oil, Garlic and Fresh Basil. Served with Linguine.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Veal Cutlet
Linguine
Method
Prepare the Veal Cutlet
- 1
Pound the Veal
Place veal cutlets between two pieces of plastic wrap. Use a meat mallet to pound them to about 1/4 inch thickness.
- 2
Set Up Breading Station
In three separate shallow dishes, place the flour in one, beaten eggs in the second, and breadcrumbs mixed with salt and pepper in the third.
- 3
Bread the Cutlets
Dredge each veal cutlet in flour, shake off excess, dip in the beaten eggs, then coat with breadcrumbs, pressing gently to adhere.
Cook the Veal
- 4
Heat Oil
In a large skillet, heat olive oil over medium-high heat. Add minced garlic and sauté for about 1 minute until fragrant.
- 5
- 6
Add Fresh Basil
In the last minute of cooking the veal, add the fresh basil leaves to the skillet to lightly wilt.
Prepare the Linguine
- 7
Boil Water
In a large pot, bring salted water to a boil.
- 8
- 9
Toss with Olive Oil
Drizzle olive oil over the linguine and toss to coat. Add grated Parmesan cheese and mix well.